Manufacture of cooked sausage products



Jan. 26, 1965 B. SASSEN ETAL 3,167,434

MANUFACTURE OF COOKED SAUSAGE PRODUCTS Original Filed April 16, 1959 9Sheets-Sheet 1 FIGJ INVENTORS BERNARD (N1 SASSEN EORGE 0-. MYLCHREES'T3y 3 32 ALFRED .J- KARGL.

BY M

Aim

B. SASSEN ETAL MANUFACTURE OF COOKED SAUSAGE PRODUCTS 9 Sheets-Sheet 2 NYL..CHREEST KARGL.

FIG -3 Jan. 26, 1965 Original Filed April 16, 1959 Jan. 26, 1965 B.SASSEN ETAL 3,167,434

MANUFACTURE OF COOKED SAUSAGE PRODUCTS Original Filed April 16, 1959 9Sheets-$heet 3 65 w w w w 44 f C! /Z M5 55 I 5 97 7 9 67 A?! hi Jan. 26,1965 B. SASSEN ETAL 3,167,434

MANUFACTURE OF COOKED SAUSAGE PRODUCTS Original Filed April 16, 1959 9Sheets-Sheet 4 FIG-3455? 4%? 447 40 3| INVEN'TO Mi BERNARD (N). SASSENGEORGE D MYLCHREES'T ALFRED J: KARGL Jan. 26, 1965 B. SASSEN ETAL3,167,434

MANUFACTURE OF COOKED SAUSAGE PRQDUCTS Original Filed April 16, 1959 9Sheets-Sheet 5 3 g FIC3J5 43 7 7/ 73 P/Pf-WASH J" Jan. 26, 1965 B.SASSEN ETAL Original Filed April 16, 1959 F'lG 2I 9 Sheets-Sheet 6 IIIINVENTORS BERNARD (N) SASSEN GEORGE D- MYLCHREEST ATTORNEYS Jan. 26,1965 B. SASSEN ETAL MANUFACTURE OF COOKED SAUSAGE PRODUCTS 9Sheets-Sheet 7 Original Filed April 16, 1959 @Q QQ Q RN RN &Q

INVENTORS & BERNARD(N1SASSEN w MYLCHREEST KARGL GEORGE D- ALFRED .1.

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Jan. 26, 1965 B. sAssE N ETAL 3,167,434

MANUFACTURE OF cooxan SAUSAGE PRODUCTS Original Filed April 16, 1959 9Sheets-Sheet 8 PPf-WASH WASH ING INVENTOR'S BERNARD (N1 SASSEN GEORGE D-MYLCHREEST ALFRED -J KARGL BY $210M A-f-roRNEYs Jan. 26, 1965 B. SASSENETAL 3,167,434

MANUFACTURE OF COOKED SAUSAGE PRODUCTS Original Filed April 16, 1959 9Sheets-Sheet 9 4 AZ.

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EY.'- ATTORNEYS United StatesPatent O 3,167,434 MANUFACTURE F COOKEDSAUdAGE PRODUCTS Bernard Sassen, Los Gatos, Calif., and George D.Mylchrees't, Simsbury, and Alfred J. Kargl, Manchester, Conn., assignorsto Emhart Corporation, a corporation of Connecticut Continuation ofapplication Ser. No. 806,936, Apr. 16,

1959. This application Dec. 7, i962, Ser. No. 244,854 .16 Claims. (Cl.99-109) This application is a continuation of our application SerialNumber 806,936, filed April 16, 1959, now abandoned for Manufacture ofCooked Meat Products Such as Sausages.

The instant invention relates to the manufacture of cooked meat productssuch as sausages that are made from comminuted meat material formed intoan elongated or loaf-like shape. In a specific application, theinvention is concerned with the production of sausages of the type ofthe so-called skinless frankfurter. More particularly, the invention ashereinafter set forth relates to an improved process and apparatus forautomatic continuous production of cooked sausages such as frankfurterswherein such production can be carried out at a relatively rapid rate inrelation to the conventional practices heretofore employed in theproduction of skinless frankfurters and the like.

For the most part the techniques employed in the art of manufacture ofcooked sausages have been known and practiced without material changefor many years to make such art an old and established art. Even asapplied in the production of the so-called skinless frankfurter thecommercial practices have been carried out with relatively little changefor upwards of thirty years or so. This is true despite the fact that anumber of proposals for modernization and accelerating the frankfurterproduction process, as it is conventionally practiced, have been made,particularly in recent years.

Common commercial practice in the production of skinless frankfurtershas been to fill an animal or artificial casing with an emulsion formedof comminuted meat and water. This step is denoted as the stuffingoperation. Then linking is accomplished by twisting the casing atsuitable intervals to form the frankfurters of a definite length.Thereafter, the frankfurter is transferred to a Smokehouse where it iscured, with the emulsion being contained within the casing, by smokingat atemperature of about 165 F. for a period of from one to four hours.The curing by smoking contributes to the characteristic 3,167,434Patented Jan. 26, 1965 tices used in producing frankfurters, referencemay be had to Chapter VIII in Sausage and Meat Specialties published bythe National Provisioner, 1938.

Performing the hereinabove described conventional practice in theproduction of skinless frankfurters requires substantial time andproduction space where frankfurter manufacture is being carried out on asizeable quantity scale, not to mention the labor force required. Thetime involved in producing a single frankfurter results in tying up asubstantial amount of equipment and space where mass product productionis desired. The requirement for repeated handling of the product andexposure of the product to possible contamination and bacterial growthby relatively long periods of cooling and exposure of the frankfurtersto atmosphere at various stages in the conventional practice creates areal problem calling for utmost care and the most strict sanitaryregulations in carrying out frankfurter production. Even then the shelflife of the packaged product is shortened by growth of bacteriaresulting from the handling and exposure during manufacture. Thenecessity for and cost of providing an animal casing which remains onthe product or an artificial casing which is discarded after removalfrom the finished frankfurter adds a cost item which must be computedinto the overall cost of the finished product. Additionally, theconventional practice is essentially discontinuous in that batches ofthe product must be handled such as in the stutling, smoking, cooking,chilling, etc., stages. Despite these drawbacks the products resultingfrom these long established conventional practices have a verysubstantial market demand and arbitrary variation or omission of any ofthe steps in the conventional practice can have a detrimental effect onthe acceptability of the product to the consuming public.

The consuming public has come todemand frankfurters having particularcharacteristics and in the highly competitive market for such goods,failure to attain these characteristics in ones product puts theproducer at a competitive disadvantage. These characteristics includeappearance, both as to color and surface smoothness;

texture and toughness of the meat which are related along with the skinof the frankfurter to what may be termed the bite of the frankfurter;and, of course, taste of the frankfurter. The types of meat used, themanner of preparation and curing of the emulsion, the stufiing, the

smoking and the cooking are all factors which variously taste of theproduct and causes the meat emulsion to change from a semi-fluidcondition to a solid and rather tenacious condition, with the proteinsin the meat coagulating especially at the surface of the frankfurter,thereby producing a tenacious skin portion. The smoking is followed byremoval of the product from the smokehouse and subjecting it to acookingoperation to sterilize the frankfurter and render the productmore tender. Thereafter the cellulosic artificial casing is removed fromthe frankfurter by cutting it open and stripping the casing from thesolidified meat. This leaves the frankfurter in the form of a skinlesssausage. such as made from sheep intestines are used, such casings aregenerally left on the product to be eaten as a part of the product.These animal casings are expensive and frankfurters with such casingsbring a premium price. For a more complete description of conventionalprao Where animal casings effect the frankfurter end product, giving toit the desired characteristics depending on how the different steps arecombined and'carried out in production. Certainly it is not practical tomerely discard or arbitrarily modify one or more of these factors sincesuch would involve the risk of producing a commercially unacceptableproduct. This problem has resultedin a number of proposals formodernization of frankfurter production proving unsatisfactory where theshort-cut taken in the proposal for accelerating the frankfurterproduction process has given a product lacking one or more of thereferred to characteristics demanded by the consumer.

In the light of the above, it is a primary object of the instantinvention to provide an improved method and apparatus for rapidcontinuous production of cooked sausages of the so-called skinlessfrankfurter variety and tion of skinless frankfurters and the like whicheliminates the prolonged separate smoking and cooking operations 3.carried out in a discontinuous manner as characteristic of prior sausageproduction techniques and wherein skinless frankfurters and the likefully cooked and ready for packaging may be produced from a meat inwater emulsion in a matter of minutes.

Another object of the instant invention is to provide a method in whichthe total heat input required to com pletely cook and form each skinlessfrankfurter and the like is applied in less than one-half second whilethe product is retained in a mold and wherein substantially all moisturecontained in the meat in water emulsion used is retained in the finishedproduct.

Also an object of the invention is to provide a method in which thetotal heat input requisite to formand cook each skinless frankfurter andthe like is applied by passing electrical current through the emulsionfor a limited period while the emulsion is maintained at a substantialsuper atmospheric pressure in a mold obviating the necessity of theexpense of a natural or artificial casing and in which the product ismaintained under substantial pressure that is released only after aperiod such that the product has obtained a permanent form.

A further object of the instant invention is to provide an apparatus forcontinuous automatic production of cooked meat products such as skinlessfrankfurters and the like enabling rapid production of such products andavoiding the necessity for repeated individual handling of the productsin batches with consequent possible contamination thereof.

Another object of the invention is to provide an apparatus for rapidcontinuous production of cooked mean products such as skinlessfrankfurters and the like wherein a meat in water emulsion charge isintroduced under substantial pressure into successive molds and retainedunder substantial pressure during cooking and forming of the productinto a permanent shape, with the products being successively ejectedfrom the molds and the molds flushed in readiness for receiving anotheremulsion charge.

It is also an object of this invention to provide an apparatus inaccordance With the preceding object wherein the ejected frankfurter issubjected to rolling surface engagement with a heated plate immediatelyafter ejection from the mold to provide desired final productcharacteristics for the skin surface and color of the frankfurter.

An additional object of this invention is to provide an apparatusoperable to automatically carry out the continuous production of cookedmeat products such as skinless frankfurters and the like commencing froman emulsion of comminuted meat in water with the apparatus partsentering into the cooking and forming of the products beingautomatically cleansed after ejection of a product and before receivingan emulsion charge for production of another product.

Another object of the invention is to provide apparatus for continuousautomatic production of cooked meat products such as skinlessfrankfurters and the like commencing from an emulsion of comminuted meatin Water wherein cooking is rapidly effected by passing an electriccurrent through an emulsion charge and control is provided to assureproper and substantially uniform temperature increase in successiveemulsion charges irrespective of variations in the resistivity of theemulsion forming successive charges.

Other and more specific objects of the instant invention will be readilyappreci-atedand recognized from the description set forth hereinafterpertaining to the method of producing skinless frankfurters and the likeof this invention and to a particular embodiment of an apparatus of thisinvention for producing cooked meat products as, for example, skinlessfrankfurters and the like.

Before turning to a description of the apparatus illustrated in thedrawings and to discussion of specific details of the product productionmethod, a brief summary of the salient features of the invention willbeset forth. Briefly, in carrying out the method for producing skinlessfrankfurters and the like, a predetermined charge of chilled comminutedmeat in water emulsion is introduced into a mold. While maintained undersubstantial pres sure within the mold, the charge of emulsion issubjected to an electric current passed through the charge of emulsionto rapidly raise it substantially uniformly throughout to the cookingtemperature and thereby cook the product while retained within the mold.The charge of emulsion within the mold is thereafter maintained undersubstantial pressure for a period until temperature equilibrium and apermanent set for the product is attained. Thereupon the cooked andformed product is ejected from the mold and subjected to a rollingsurface engagement with a heated surface to develop desired color andskin surface for the final product. i

A preferred form of apparatus operable to perform the method as outlinedhereinabove is shown on the drawings. Briefly, this apparatus embodies ahopper for retaining a supply of emulsion connected to the inlet of pumpmeans for pumping the emulsion from the hopper under substantialpressure to a stuffing nozzle. A rotary turret carrying a plurality oftubular molds having plungers associated with such molds is mounted tomove the molds in succession past the outlet of the stuffing nozzle to'receive a charge of meat in water emulsion to form the product withinthe mold. The plunger cooperating with each mold operates to admit theemulsion into the mold under a back pressure suitably provided byfrictional resistance to rearward movement of the plunger augmented byhydraulic fluid pressure acting against the plunger. Hydraulic fluidpressure is applied and maintained on the rear of the plunger to retainthe emulsion under substantial pressure during cooking and holding ofthe product being produced as the turret is indexed to move the moldssuccessively through the stations disposed around the turret periphery.The cooking is effected by disposing the emulsion charge within eachmold between ele trodes at a cooking station where an electric currentin a single step rapidly heats the emulsion to the desired cookingtemperature to fully cook the product. The plunger also is effective toeject the finished product preparatory to the mold again passing intocommunication with the stuffing nozzle. In the operation of theapparatus as the turret rotates each mold is washed and thereby cooledafter ejection of the cooked and formed product and prior tointroduction of another emulsion charge.

The rotatably mounted turret is rotated by an indexing drive meansthrough a series of stations so that each mold in succession movesthrough a stufiing station where the emulsion charge is introduced intothe mold, a cooking station and a series of holding stations whereat theproduct is held under substantial pressure, an ejection station and awashing and cooling station.

The product ejected from each mold is received on a conveyor whichtransports it in rolling surface engagement with a heated plate toenhance the color and skin surface on the product. Addtionally at thisstage, drying, chilling and other operations may be performed to preparethe product into its final form for packaging.

These operations are automatically performed and controlled by theapparatus to carry out production from emulsion to end product rapidlyand continuously without requiring any intermediate handling.

Whereas the specific apparatus as disclosed herein isv particularlydesigned for use in producing skinless frankfurters it will be readilyrecognized that features of the apparatus are effectively adaptable anduseable in the pro- -of' sausage products in generalr A more completeunderstanding of the instant invention may be gained by reference to adetailed description of the invention taken in conjunction with theaccompanying drawings. It is to be understood that the drawings aremerely illustrative of one apparatus embodying features of the instantinvention and suitable for carrying out the method of such invention,and that various modifications and changes in the specific apparatusillustrated as may be envisioned by persons skilled in the art arecontemplated within the scope of the appended claims.

In the drawings:

FIGURE 1 is a perspective view of the apparatus of the instantinvention.

FIGURE 2 is a plan view partly in section taken on line 2-2 of FIGURE 1,illustrating details of the emulsion supply and feeding means.

FIGURE 3 is a sectional view partly in elevation taken on line 33 ofFIGURE 2.

FIGURE 4 is a sectional view taken on line 4-4 of FIGURE 3.

FIGURE 5 is a detail view taken on line 55 of FIG- URE 2.

FIGURE 6 is a sectional view with some parts in ele vation taken on line6-6 of FIGURE 1 and illustrating details of the rotary turret and drivemeans therefor.

FIGURE 7 is a rear elevational view of the apparatus of FIGURE 6 showingthe drive means for the turret with the cover on the housing for suchdrive means removed.

FIGURES 8 through 16 illustrate the positioning and relationship of amold and its associated plunger at various stages through which eachmold and plunger are moved upon indexing rotation of the turret.

FIGURE 17 is a detailed sectional view of the structure providing forcleansing the face of the piston within the mold during indexingmovement from the station shown in FIGURE 15.

FIGURE 18 is a detailed view with parts in section showing the structureof the plunger and the pistons at each end thereof cooperatingrespectively with a tubular mold and hydraulic fluid cylinder.

FIGURE 19 is a sectional view taken on line 1919 of FIGURE 6 and showingdetails of the resetting abutment stop used for resetting the plungerfollowing ejection of a product from the mold.

FIGURE 20 is an elevational view showing a fixed stop cooperable withthe flange on each plunger to limit retraction of the plunger duringwashing of the mold.

FIGURE 21 is sectional view with parts in elevation taken on line 21 -21of FIGURE 1 and showing an adjustable stop for limiting retraction ofthe plunger to determine the length of the product to be formed in eachmold at the shading station.

FIGURE 22 is a sectional view taken on line 22-22 of FIGURE 21.

FIGURE 23 is a plan view of the hydraulic fluid pressure distributingplate disposed at the rear end of the rotary turret for distributingproper hydraulic fluid pressure to the turret hydraulic fluid cylindersas the turret is indexed.

FIGURE 24 is a sectional view taken on line 24-24 of FIGURE 23.

FIGURE 25 is a View partly in section taken on line 2525 of FIGURE 6 andshowingthe brush contact forming a part of the circuit for electricalcooking of the product.

FIGURE 26 is a schematic diagram of the hydraulic system employed inautomatic control of the apparatus.

FIGURE 27 is a diagram graphically illustrating motion of the turretduring each revolution of the turret indexing wheel and the pressuresapplied to operate the plunger at stations through which each mold andplunger moves upon a revolution of the turrret.

FIGURE 28 is a circuit diagram of a timer employed in control of thecooking time.

FIGURE 29 is a detailed view of a cam switch to control initiation ofthe cooking time.

FIGURE 30 is a sectional view with parts in elevation taken on line 3030of FIGURE 1 and showing the conveyor and surface treating plate forreceiving the products ejected from the turret, and

FIGURE 31 is a side elevational view of a portion of the structure shownin FIGURE 30.

METHOD OF PRODUCING SKINLESS FRANKFURTERS AND THE LIKE The method of theinstant invention makes possible the continuous rapid production ofskinless frankfurters and the like which possess desired characteristicssuch as color, skin surface and meat texture as required forcommercially acceptable products.

The meat in Water emulsion employed in carrying out the method of thisinvention is formed from finely ground meat which generally includes amajor portion of beef, a lesser portion of pork and may include someveal. In accordance with usual practice, water or ice is added inpreparation of the emulsion. Merely by way of example an emulsion ofbeef and 15% pork to which is added 18% Water or ice (18 pounds water orice per pounds meat) forms a suitable emulsion, it being understood thatappropriate seasoning is included in preparation of the emulsion. Ofcourse, the relative proportions combined in preparing the emulsion maybe varied. For more specific discussion and examples of emulsions andtheir preparation, reference may be had to Sausage and Meat Specialtiesreferred to hereinahove.

In carrying out the method of the instant invention, a charge of meat inwater emulsion under sufficient pressure to secure a compact solidcharge is introduced into a mold. In the stutiing nozzle to moldrelationship as described hereinafter, an emulsion pressure of upwardsof p.s.i. at the stufiing nozzle has been found to be satisfactory. As afurther aspect of this method, the emulsion is chilled to have atemperature of about 50 F. to 55 F. at the inlet to the nozzle. Thepresence of this temperature of the emulsion at the stufiing nozzleinlet may call for a temperature of around 30 F. to 40 F. for theemulsion supply depending on the temperature rise caused by forced flowof the emulsion through pump means and piping leading from the supply tothe stufiing nozzle. Alternatively, the emulsion may be fed into themold at a colder temperature such as a temperature in the range of 25 F.to 40 F.

For proper introduction of the emulsion into the mold, a resistance toadmission of the emulsion should be provided. Thus, a resistance toadmission of emulsion from about 5 p.s.i. to 50 p.s.i. i desirable.Additionally, the inlet orifice from the stuffing nozzle to the moldshould have a diameter somewhat less than half the diameter of the mold.For example, for a seven-eighths inch diameter mold, an inlet orifice ofthree-eighlhs inch has been found to give optimum results. By conformingto these requirements in introducing the emulsion charge into the mold,the meat fibers in the emulsion through the major portion of the chargewithin the mold will lie essentially perpendicular to the longitudinalaxis of the product, whereas a layer of fibers at the surface of theproduct will be generally longitudinally aligned parallel to the axis ofthe product.

It is also important that introduction of emulsion into the mold beeffected only when the emulsion orifice is aligned with the mold axis sothat the emulsion orifice is concentric with the tubular mold at thepoint of introduction and that no space exists between the emulsionorifice and the mold plunger within the mold at the time of commencingintroduction of emulsion into the mold.

In cooking the emulsion charge disposed within the mold in accordancewith the method of this invention, a pressure of at least 50 p.s.i.should be maintained on the emulsion. Preferably a pressure of about1.00 p.s.i, or

more is used. While maintained under this substantial pressure anelectrical current is passed longitudinally through the product betweenelectrodes disposed at opposite ends such current being continued for aperiod of between about second to about second for a product in theorder of size of a frankfurter to uniformly raise the temperature of theemulsion in a single step and while retained within the mold to between150 F. and 200 F. A heating time of about second has been used with goodresults' If a longer heating period is employed, it

has been found that the electrodes and to some extent the walls of themold tend to withdraw heat from the product by conduction resulting inthe product ends and surface not being fully heated to the cookingtemperature with the consequence of unsuitable products being produced.

Retention of the emulsion under substantial pressure as described aboveduring the heating step has been found to improve the final texture ofthe meat in the product as well as the surface of the end product. Alsoemploying such a'substantial pressure on the emulsion during heatingavoids the production of juice and loss of shape for the final productin addition to minimizing channeling of the heating current flowingthrough the emulsion when high voltages are employed.

It is also important in conjunction with this method that the moldsurface be maintained relatively cool, preferably at a temperatureslightly above the temperature of the emulsion at the time of itsintroduction into the mold. The molds should have a low thermalconductivity. Where the molds are permitted to become unduly heated theresistivity of the emulsion adjacent the mold surface is decreased byconduction heating of this portion of the emulsion and channeling of thecurrent through the surface layer of emulsion results such that uniformheating of the product is not achieved. Beneficial results are obtainedby feeding the charge of chilled comminuted meat in water emulsion intothe mold having a temperature substantially the same as that of theemulsion entering the mold.

time of about 45 seconds appears to be the optimum. It a has beendetermined that a holding time of one minute from initiation of thecooking to relief of the holding pressure is desirable. 7

After cooking and holding under substantial pressure, the product isejected from the mold and subjected to rolling surface engagement with aheated surface to improve the color and skin surface of the product. Theheated surface may have a temperature of about between 150 F.

. to 170 F. Additionally, drying by passing heated air across theproduct to dry the surface may be employed and/or this. air may includesmoke content to impart a smoky taste to the product. Further, at thisstage, if desired a coloring dye at a temperature of about 100 F. to 120F. may be sprayed onto the product to provide the desired color tone onthe surface.

The product is thereafter chilled to be in condition for 1 immediatepackaging. It will be appreciated that the eutire time from raw emulsionto finished product under the hereinabove described method involves onlya matter of minutes and that in the course of carrying out such methodat no time is it necessary for the product to be subjected to handlingthus minimizing the possibility of contamination as may result fromrepeated handling necessary under conventional frankfurter productiontechniques.

7 GENERAL APPARATUS COMPONENTS FIGURE I of the drawings illustrates inperspective the general overall structure of the apparatus and the relationship between the major components forming the ap paratus. Thesemajor components may be identified as the emulsion supply and feedingmeans A, the product forming and cooking machine B and the productsurface treatment assembly C.

The details of the emulsion supply-andfeeding means- A are illustratedon the drawings in FIGURES. 2-

through 5.

The product forming and cooking machine including? the various hydrauliccontrols and electrical circuitry for automatic operation of theapparatus are illustrated in FIGURES 6 through 29.

The product surface treatment assembly is illustrated in FIGURES and 31.

To facilitate description of the structure shown in the various figureson the drawings, the major components as mentioned above will bedescribed-separately,followed by a description of the overall operationand functioning of the apparatus.

EMULSION SUPPLY AND FEEDING MEANS A ing machine. It will be noted thatpreferably each of the connections between the screw pump 11,.emulsionpump 13, pipe 14 and stufling nozzle are separable union couplings tofacilitate disassembly of the parts for thorough cleaning whenever useof the apparatus is discontinued.

Screw pump 11 has a vertical material 'feed screw 15 mounted on a shaft16 by bearing means retained in housing 17. This housing is preferablysecured by thumb screws 18 to the underside of mounting plate 19 tofacilitate removal of the feed screw 15 from the housing'of the screwpump for cleaning of emulsion therefrom after use of theapparatus. Agear 20 is fixedly secured to the lower end of shaft 16 for driving thescrew pump 11. The screw pump 11 serves to withdraw emulsion from hopper10 and supply the emulsion at a relatively constant rate to the inletof'the high pressure emulsion pump 13. The provision of screw pump 11before pump 13 guards against starving the pump 13 and thus has beenfound to insure a substantially uniform output pressure and feed supplyof emulsion at the outlet of pump 13.

The details of the high pressure emulsion pump 13 are not shown on thedrawings. Any suitable commercially available pump may be used.

The pump 13 is mounted on a support 25 with the pump drive shaft 26extending downwardly and having keyed thereto a gear 27, which geardrivingly meshes with gear 20 on screw pump 11. The support 25 ispivotally supported by hearing 28 on a pin 29 mounted in and extendingdownwardly from mounting plate 19. This pivotal mounting of support 25which carries the pump 13 enables the pump to be moved a limiteddistance upon disconnection of the union between outlet 12 of screw pump11 and the intake of pump 13 so that the parts may be thoroughly cleanedwhenever use of the apparatus is discontinued.

A hydraulic rotary motor 30 is mounted below and axially aligned withshaft 26 of pump 13. Such motor is carried by a-plate 31 suspended fromsupport 25 by three members 32. It will be appreciated that the gearratio as determined by gears 20 and 27 will determine the relativerotated speed of the feed screw 15 of pump 11 relative to the shaft 26of pump 13 so that the screw pump can supply 9 emulsion at the desiredrate substantially proportional to the speed of pump 13 to avoidstarving pump I3.

The rotary motor driven by hydraulic fluid is designed to enableapproaching infinite variation of the driven speed of the pump 13. Thedriving speed of motor 30 may be varied by the rate of supply ofhydraulic fluid to the motor and the motor will be stalled at apredetermined output pressure for pump 13 by merely adjusting thepressure at which hydraulic fluid is bypassed around motor 34).

The motor 30 has a casing 35 and a central stator 36, both of which arestationarily secured to plate 31. The stator 36 is provided withpassages for conducting hydraulic fluid to and from the chambers in arotor 37. It will be seen from FIGURES 3 and 4 that the rotor 37 has anannular skirt rotatably supported on central stator 36 and having at itsupper end a driving flange 33 provided with a notch 39 with which a stud40 carried by gear 27 cooperates. To maintain accurate alignment betweenthe central stator 36 and the lower end of shaft 26 of pump 13, abearing 41 is provided between the hub of gear 27 and a cylindricalrecess in the upper end of stator 36.

The casing 35 provides a cavity 45 in which the skirt of rotor 37rotates. The cavity is divided by a ring 46 having a generally ovalinterior opening 47 as shown in FIGURE 4. The skirt of rotor 37 haseight radially extending bores 48 in each of which is positioned a ball49. The radially outward movement of the balls 49 is restrained by thecontour of opening 47 in ring 46.

The stator 36 is provided with passages 50 along diametrically oppositesides of the stator and passages 51 also along diametrically oppositesides of the stator but space 90 degrees from the location of passages56 (see FIGURE 4). Referring to FIGURE 3, the passages 30 bothcommunicate through a groove on the exterior of stator 36 with tubing 55by means of which hydraulic fluid under driving pressure is conducted todrive the motor. Simiiarly the passages 51 are connected by way of agroove on the exterior of stator 36 with tubing 56 which conductsl1ydraulic fluid away from the hydraulic motor at a relief pressurelower than the driving pressure. Tubing 5'7 is connected by a passagewithin casing 35 to communicate with the cavity 45 to drain off anyhydraulic fluid which may escape between the bores 48 within the rotorand the balls 49 within such bores.

Referring to FIGURE 4, the driving action of the motor 30 may be readilyunderstood. With high pressure driving hydraulic fluid introducedthrough tubing 55, this pressure is communicated through pasages 5G tothe radially inner surfaces of the balls 49 disposed outwardly in thesepassages. In the position shown the balls radially outwardly frompassages 59 are thereby pressed against the perimeter of opening 47 inring 46. This outward pressure tends to move the balls toward the majordiam eter of opening 47. Since the balls are engaged in the bores 45 inrotor 37, the rotor is carried along, moving in a counterclockwisedirection as shown by the arrows on FIGURE 4. At this time the balls 49disposed radially outwardly from passages 51 will move inwardly byreason of their engagement with the perimeter of opening 47, this inwardmovement being permitted by forcing the hydraulic fluid out throughpassages 51 and tubing 55. Again referring to FIGURE 4 it will be notedthat the chambers between stator 36 and the balls 49 which are disposedhorizontally and vertically in the figure are not in communication witheither passages 54; or 51. However, as rotor 37 moves counterclockwisethe balls disposed vertically in FIGURE 4 will come into communicationwith high pressure fluid in passages 513, whereas the horizontallydisposed balls in this figure will move into communication with passages51, whereupon the fluid behind these latter mentioned balls may beexpelled through passages 51 as the balls are moved inwardly by thecontour of opening 47.

As the rotor 37 rotates in response to the application of hydraulicfluid pressure driving torque is transmitted through flange 38, notch 39and stud 40 to rotate gear 27 and in turn gear 28. It will thus be seenthat the emulsion will be withdrawn from hopper It? by screw pump 11 andsupplied to the inlet of positive displacement pump 13 where it ispumped at a substantial outlet pressure through pipe 14 to the stufiingnozzle.

PRODUCT FORMING AND COOKING ACHINE B Turret structure As generally shownon FIGURE 1, the product forming and cooking machine embodies a turret6t) rotatably mounted on a horizontal axis. The pipe 14 conducting themeat in water emulsion from the emulsion pump 13 is connected to theinlet of a stuifing nozzle 61 having a tapering bore 62 as shown inFIGURE 9. Nozzle 61 extends through the front plate 63 of the machine tocommunicate with individual tubular molds 65 carried by the turret asthey are moved upon turret rotation past the outlet of the stuffingnozzle.

The form of the stuffing nozzle 61 is shown in FIGURE 9. It will be seenthat from the inlet end of this nozzle the cross-sectional area tapersto a minimum cross-sectional area adjacent the inlet to the molds 65carried by the turret. Thus the cross-sectional area at the outlet ofthe nozzle is substantially smaller than the cross-sectional area of theinterior of the mold. Although a full description of the introduction ofan emulsion chargeinto the mold will be described in connection with thegeneral overall operation, it may be mentioned in passing that theplunger cooperating with the mold is retained by hydraulic pressure onits rear end against admission of any emulsion into the mold until themold has been moved by full index of the turret to be aligned with theoutlet of stuffing nozzle 61. Thereupon this retaining hydraulicpressure is diminished and the emulsion charge is admitted with apredetermined resistance created by frictional resistance to rearwardmovement of the plunger and by maintaining back pressure on the rear ofthe plunger. By way of example, for a product having an approximatediameter of 78 inch, it has been found that the stufiing nozzle outletshould be inch. With an outlet less than 4 inch, excessive wire drawingof the emulsion occurs.

This method of charging the mold results in the fibers within theemulsion throughout the body of the product being largely disposedtransversely to the axis of the product with fibers at the surface ofthe product extending more or less parallel to the axis of the product.This has been found to be advantageous in that the final product is lesssusceptible to dimensional changes and/or curling about its longitudinalaxis when subjected to heating before eating. 7

The turret 69 and its principal structural details are best shown inFIGURE 6. It is mountedbetweena stationary front plate p3 and thestationary back plate 67, these two plates being respectively carried onfront and rear supports 68 and 69. The front plate serves as a wearplate which may be removed for cleaning, repair and replace.- ment whilethe back plate provides for hydraulic fluid distribution toappropriately actuate the plungers carried by the turret.

The front section of the turret includes an annular ring 70 whichsupports a series of tubular molds 65. The rear section of the turretincludes an annular ring 71 which has mounted around the peripherythereof a series of hydnaulic fluid cylinders 72. These cylinderscorrespond in number with the tubular molds 65 and each cylinder isaxially aligned with one of the molds 65 on the front section. Anannular member 73 is connected to overlie the rear face of ring 71 andis provided with a passage 74 communicating with each of the cylinders72. These passages extend radially inwardly and terminate in portsspaced around the circumference of a circle to communicate with recessesformed in the abutting face of the stationary back plate 67. Theformation of these recesses and their function will be described laterby reference to FIGURES 23, 24 and 26 on the drawings.

A hollow shaft 75 is mounted extending horizontally between the frontand back plates 63 and 67, the rear end of such shaft being secured toplate 67 and support 69 by plate 76. The front section of the turret isrotatably mounted on shaft 75 by means of a suitable anti-frictionbearing 77 with the outer race clamped to the inner peri meter of ring70 by clamp rings 78 and the inner race mounted on a sleeve 79 engagedwith shaft 75.

The rear section is also rotatably mounted on shaft 75 by means ofanti-friction bearing 80 with the outer race thereof secured to theinner periphery of ring 71 by clamp ring 81 connected to member 73 andthe inner race secured to sleeve 82 slidably supported on shaft 75. Acoil spring 83 is disposed between the ends of sleeves 79 and 82 topress the two sleeves axially apart and thereby urge the respectivefront and rear sections of the turret into sealing engagement withthefront plate 63 and back plate 67 respectively. It will thus be seen thatspring 83 serves to retain ring 70 in sealing engagement with frontplate 63 so that leakage will not occur between the forward ends ofmolds 65 and abutting surface of plate 63.

Similiarly, ring 71 and member 73 connected thereto are urged rearwardlyso that the passages 74 sealingly cooperate with the various recesses inplate 67. To provide increased sealing between plates 63 and 67 and theabutting portion on the turret, the force of spring 83 may be augmentedor replaced by a hydraulic piston-cylinder assembly disposed betweenrings 70 and 71.

Means are provided to facilitate disassembly of the apparatus by movingthe front and rear turret sections together to com ress spring 83 sothat front plate 63 may be removed. This means includes a pin 85extending diametrically of sleeve 79 through elongated slots 86 formedin shaft 75 and engaged wit-h block 87 sl-idably supported within shaft75. A hand wheel 88 for rotating a screw 89 is provided extendingoutwardly of the end of shaft 75 and threadably engaged with plug 90aflixed to the end of such shaft. The inner end of screw 89 engagesagainst block 87 so that rotation of the screw by hand wheel 88 willcause movement of block 87 and sleeve turret are essentially independentof each other, being urged apartby the coil spring 83. The ring 70 ofthe front section carries the series of molds 65 spaced around a circleadjacent the periphery of the ring. Ring 71 of the rear section carriesa series of cylinders 72 corresponding in number to the molds 65 andspaced on the circumference of a circle corresponding in diameter to thecircle 1 around which the tubular molds 65 are disposed so that suchcylinders may be axially aligned with one of the molds.

A plunger 95 is provided for each paired mold 65 and cylinder 72. Eachplunger has at one end a piston 96 slidably engaging with one of thetubular molds 65 and at the opposite end a piston 97 slidably engagingwith one of the cylinders 72. Each piston 97 cooper-ates with a cylinder72 to define a chamber into which hydraulic fluid may be introducedunder pressure to affect the desired movement of the plunger inoperation of the apparatus. Each plunger 95 is provided with an annularflange 98 engageable to limit axial movement of the plung- 1'2 er bysuitable stop means provided at certain turret stations as hereinafterdescribed. The functioning and scheduling of operation of the plungerswill be described in detail hereinafter.

FIGURE 18 illustrates details of the structure of one of the plungers95, particularly with respect to the structure of the pistons 96 and 97which cooperate respectively with a mold 65 and a cylinder 72. It may benoted at this point that in conjunction with electrical cooking of theproduct as employed in the method and apparatus of this invention, themolds 65 are made of dielectric material to be non-conductive andadditionally preferably a poor heat conductor. The piston 96 isconstructed to form one electrode for the cooking, with the otherelectrode being disposed at the opposite end of the mold mounted inplate 63 and grounded to the machine. Thus, the hot electrode is formedon piston 96 and is safely enclosed Within the machine while the rest ofthe machine is grounded to reduce the possibility of electrical shockhazard for operators of the apparatus.

Piston 96 may be suitably formed of stainless steel with a diameteressentially corresponding to the inner diameter of the tubular mold 65to snugly engage with the mold made of dielectric material. A rubberseal ring 100 is provided in an annular groove in piston 96 to sealagainst leakage of material between the piston and the mold wall. Abrass bushing 101 is seated in the end of piston 96 and has bonded tothe outer end thereof a disc 102 whichmay be suitably made of nickel orgraphite impregnated with silver to form the electrode employed in theproduct cooking operation.

The piston 97 at the other end of plunger is electrically insulated frompiston 96 by an insulating bushing 103 which provides the flange 98 asshown more clearly in FIGURE 18. The outer end of piston 97 is providedwith a rubber seal ring 104 to seal against leakage of hydraulic fluidbetween the exterior of the piston and interior wall of cylinder 72 withwhich the cylinder cooperates.

Returning to the illustration of the forming and cooking machine inFIGURE 6, it will be appreciated that the front and rear sections areretained with corresponding molds 65 aligned with cylinders 72 by theplungers 95 engaged with each of these paired molds and cylinders.Additionally, the alignment of the paired molds and cylinders isretained by the rotative drive means for rotating the turret which willbe described later.

Turret stations In operation of the product forming and cooking machine, the turret 60 is rotated in a step by step or indexing fashion sothat each mold is successively moved through a sequence of stationswhereat particular operations are carried out in producing the product.In the embodiment specifically illustrated, forty separate stations areprovided through which each mold is moved by successive indexes of theturret in a complete revolution of the turret. It will, of course, berecognized that more or less stations may be provided within the scopeof the instant invention depending on the nature, size, etc. of theproduct to be produced. The various stations through which each mold ismoved as the turret rotates are illustrated generally in FIGURES 8through 16 and such stations will be described in connection with thesefigures. Additionally, reference to FIGURES 26 and 27 is helpful inexplaining the operation being carried out by each plunger as itsuccessively moves through the stations upon turret rotation.

At this point, it may be well to briefly identify the various stationsthrough which each mold is carried for a better understanding of theoperation and purpose of the structural details described hereinafter.In conjunc- Figure on Drawings Station Station General OperationPerformed Function at Static I 9 Stuifing. Emulsion is introduced undersubstantial pressure into mold 65 as plunger 95 is forced back byemulsion.

Emulsion introduced at Station I and while under substantial pressure israpidly heated by electric current flow therethrough.

The cooked product is held under substantial pressure to effectivelyform the product while the mold is moved through these stations.

The holding pressure for stations III-XXXV is relieved to preventpremature ejection of the product as the mold moves into alignment withthe ejection port at the next station.

The cooked and formed prodnet is ejected from the mold through theejection port onto the conveyor.

Pressure is applied to retain plunger 95 against plate 63 for cleaningof the electrode face during index of the turret to the next station.

Water is introduced into the mold to clean and cool the mold as theplunger is forced back.

Wash water expelled from the mold to position piston 96 in condition forstutling operation at station I.

10 Oooking III-XXXV Holding XXXVI Preeject.

XXXVII Ejection XXXVIII Pre-wash XXXIX Washing-.-"

Prestuff It has been mentioned that within the contemplated scope ofthis invention more or less stations may be provided in the apparatus.As an example, in an apparatus for producing larger meat products suchas loaf-type lunch meats, etc., six molds of a size corresponding to thedesired loaf size may be provided for the turret with separate stationsfor each of the functions of stufiing, cooking, holding, ejection,washing and prestuff.

Turret drive means Drive means is provided for rotating the turret in astep by step or indexing fashion so that the molds will be successivelymoved from one station to the next and have a predetermined dwell periodat each station. The essentials of this drive means are illustrated onFIGURES 6 and 7.

Each of the rings 70 and 71 is provided with. gear teeth on itsperiphery. A shaft 110 is rotatably mounted in bearings 111 and 112 torotate about an axis parallel to the axis of shaft 75 on which theturret is rotatably mounted. Bearing 111 is carried by support 68 andbearing 112 is carried by support 69. Shaft 110 has secured thereto apinion 113 which drivingly meshes with the teeth on the periphery ofring 70, and a pinion 114 which drivingly meshes with the teeth on theperiphery of ring 71. The rear end of shaft 110 has a disc 115 securedthereto, this disc having mounted on the rear face thereof a series ofrollers 116. These rollers are mounted with their axes parallel andequally spaced around the circumference of a circle, the center of suchcircle coinciding with the axis of the shaft 110. In the specificembodiment illustrated, ten rollers 116 (FIGURE 7) are illustrated,these rollers cooperating with an indexing wheel 117 having an indexingcam 118 formed thereon.

Indexing cam 118 extends radially from the perimeter of wheel 117 andprovides a radial flange portion which is continuous except for theinterruption 119 where the cam curves from one face of wheel 117 over tothe opposite face as shown in FIGURE 7. The flange portion of cam 113passes between adjacent ones of the rollers 116. It will be recognizedthat as wheel 117 rotates in a clockwise direction as shown in FIGURE 6,disc 115 carrying rollers 116 will remain stationary while the flangeportion of cam 118 is passing between adjacent rollers. At this time theshaft to which disc is secured will hold the turret 60 in a particularposition by the intermeshing of pinions 113 and 114 with the teeth onthe respective rings 70 and 71. As indexing wheel i117 continuestorotate the curved portion of cam 118 will engage between adjacentrollers 116 causing a predetermined extent of angular rotation of disc115 with one of the rollers passing through the interruption 119 in theflange portion of indexing cam 118. This predetermined angular rotationof disc 115 is transmitted through shaft 110 and the pinions mountedthereon to effect indexing of the turret 60 so that each of the molds 65is carried to the next station.

The indexing Wheel 117 is mounted on a shaft 121} driven by a gear 121which meshes with a pinion 122 rotatably supported on shaft 123. Pulley124 is secured to the outer end of shaft 123. A belt 125 engages pulley124- and a pulley 126 mounted on the shaft of a motor 127. The motor 127is suitably supported on the base for the forming and cooking machine. twill thus be seen that indexing movements of the turret 6t) areeifectedin timed relation to the rotative speed of indexing wheel 117 which isdriven by motor 127.

It may best be pointed out at this time that the hydraulic fluidscheduling valve 130 and cook initiating switch mechanism 131 are alsodriven in timed relation to the speed of motor 127 by gear 132, which ismounted on shaft 133 and meshes with gear 121. Further for timing of theturret index movements with respect to the scheduling of application ofhydraulic fluid to control operation of the plungers, indexing wheel 117and valve 139 and mechanism 131 are geared to rotate at the same speed.The index drive and scheduling valve 130, along with the driving gearstherefor, are enclosed within a housing 135 which is secured to the rearof plate 76 upon which these elements are supported. It will be notedthat the cover of housing 135 has been removed in FIGURE 7 to show theparts mounted within such housing.

As shown in FIGURE 7, a suitable bevel gear drive 136 is provided for apower takeoff to drive the conveyor by means of which the products areconveyed from th ejection station of the machine.

Limit stops at stujfing, ejection and washing stations Reference may nowbe had to the stop means provided to limit axial movement of theplungers 95 at certain positions of operation of the turret. Threeseparate stops are provided, one of these being adjustable from theexterior of the structure to coopertae with the flange 98 on the plungerdisposed at the stufling station, the second being hydraulicallyactuated for operation in retracting or resetting the plunger in theejection station, and the third being mounted to limit retraction of theplunger at the washing station.

The stop located at the stufling station I functions to limit rearwardmovement of the plunger as the emulsion E is fed into the mold 65 toform the product P. As the plunger is forced rearwardly by the emulsionentering the mold at station I, the length or" the product to beproduced is determined by the extent of movement of the plunger from themold 65. The stop at this station is mounted to be manually adjustablefrom a point exter' nally of the structure to permit ready adjustment ofthe length of the product being produced as may be desired. Thestructure and mounting of this stop is best shown in FIGURES 21 and 22.A disc stop 140 is secured to a rod 141, which rod in turn is rotatablycarried in a mounting 142, a thrust bearing 143 being provided betweenone end or the rod and the mounting to permit free rotation of the discstop 144 when the turret is indexed away from the stuiiiing station I.The relationship of disc stop 141 to the flange 93 on plunger .95 at thestufiing station is shown in FIGURE 9.

' end thereof.

Mounting 142 is slidably supported on a tubular guide 145 which issecuredat its opposite ends to the supports 68 and 69, respectively. Apin 146 carried by support 142 extends diametrically of guide 145through slots 147 and is engaged with an internally threaded member 148.A screw 149 is threadably coupled to member 148 and extends outwardly ofguide 145 and through the front face of support 68, with a bevel gear150 at the outer A housing 151 supports a stub shaft 152 provided with abevel gear 153 meshing with gear 150 within the housing and a hand wheel154 exteriorly of V the housing. It will thus be seen that by manuallyturning the hand wheel 154 the screw 149 will be rotated to thread themember 148 onto or off the screw, depending upon the direction ofrotation of the hand wheel. By reason of the connection of member 148 tosupport 142 through pin 146, the disc stop 140 on support 142 will becorrespondingly moved along with member 148. Thus, the position of discstop 149 longitudinally of the plunger on the turret 60 can be adjustedto determine the vlimit of rearward movement of each plunger at thestuffing station I when the emulsion E is being introduced into themold.

The second of the three stop means provided in the cooking and formingstructure is disposed at the ejection station, such stop meansadditionally performing a resetting operation for the plunger at theejection station to withdraw the plunger from the ejection port in thefront plate after the product has been ejected so that the turret may beindexed to the next station. This stop means is shown in FIGURES 6 and19.

The limit of forward movement of a plunger in ejecting the product andresetting of the plunger is elfected by an abutment stop 160 whichengages with the flange 98 on the plunger 95 at the ejection station.Abutment stop 160 is fastened to a support 161 which in turn is clampedto a tube 162. The tube 162 is slidably supported at its forward end bya guide 163 mounted in support 68 and supported at its other end by apiston rod 164 which extends from the cylinder of a hydraulic actuator165,

which actuator is mounted on support 69. The piston rod 164 is connectedto tube 162 by pin 166 so that introduction of hydraulic fluid intoactuator 165 through tubes 167 or 168 will cause tube 162 to shift andmove abutment stop 160 therewith. A spring 169 is disposed within tube162 and compressed between the tube end carrying pin 66 and a backupblock 170 resting against a pin 171 carried by guide 163 and extendingdiametrically across through slots formed in opposite sides of tube 162.Spring 169 thus urges abutment stop 169 rearwardly to the resetposition. In the position shown in FIGURE 6 the abutment stop 160 hasbeen moved forwardly by actuator 165, permitting plunger 95 to eject aproduct. In such relation, the plunger extends into the ejection port175 in front plate 63, which would prevent indexing of the turret unlessthe plunger is reset by the retracting action of abutment stop 160. Thisresetting of the plunger is effected by actuator 165 assisted by spring169 under hydraulic control as will be described.

The third stop means as shown in FIGURE is provided at the Wash stationXXXIX to limit rearward movement of the plunger as the wash water isintroduced to clean the mold 65 after a product has been ejected. Forthis purpose a flange stop 189 is provided rotatably mounted on a guiderod 181 between collars 182 secured to the rod by suitable set screws183. A thrust bearing 184 is provided to enable free rotation of flangestop 180 as the flange 98 on a plunger moves out of engagement withflange stop 180 on indexing of the turret away from station XXXIX. Guiderod 181 is mounted to extend horizontally between the supports 68 and 69adjacent the washing station XXXIX.

Cooking circuit associated with turret Attention may now be directed tothe electric circuit the outer face of plate 63 and contains a spring187 which urges electrode 185 inwardly against ring 70 at the frontsection of the turret. The end of housing 186 is closed by a removableplug 189 which enables replacement of electrode 185 as may be required.

A fiuid inlet port 188 is provided in housing 186 to admit hydraulicfluid pressure to act against electrode 185. A pressure comparable tothe pressure admitted to cylinder 72 and acting against piston 97 at thecooking station is employed so that the force of the plunger compressingthe product P during the cooking operation and tending to forceelectrode 185 out of plate 63 will be counterbalanced. The electrode 185is grounded to plate 63 and the rest of the structure so that no shockhazard is created at the exterior of the machine by the presence ofgrounded electrode 185. The hot electrode 192 carried at the end ofpiston 96 is connected for application of the cooking current to theproduct P by a brush contact 190 which engages piston 96 as shown inFIGURES 10 and 25.

Thebrush contact 190 is pivotally mounted on a pin 191 carried by aninsulating support 192, which support is in turn secured to sleeve 79onshaft 75. A spring 193 urges the end of contact 199 outwardly intoengagement with the plungers as they move through the cooking stationupon turret rotation. It will be noted that the end of contact 190 islocated to engage only the plunger 95 which is disposed at the cookingstation II at a particular index position of the turret. The brushcontact 190 is electrically connected by jumper lead 194 to wire 195,which wire extends through the interior of shaft 75 to the switch forapplying the current for the proper time period. A description of theinitiation and timing of the cooking cycle will be given in connectionwith the description of the circuitry in FIGURES 28 and 29 as employedto carry out this operation. It should be sufiicient to state at thispoint that the cooking is effected by applying a potential betweenelectrodes 192 and such that the product P disposed between suchelectrodes and enclosed within the molds 65 made of insulating materialforms a resistance load which is uniformly heated by the flow of currenttherethrough.

Cleaning electrode face and mold thereagainst by the application ofpressure to its piston 97, with air being vented through a passage 196in front plate 63.

To clean the face of electrode 102, means are provided intermediate thepre-wash station XXXVIII and the wash station XXXIX to scrape and flushsuch electrode face. This means is shown in FIGURES 15 and 17 andincludes water inlet 197 which directs. a stream of flushing wateragainst the face of electrode 102 as the electrode moves past the streamduring index of the turret to the wash station. The water is collectedin cavity 198 and drained from such cavity and from the machine throughdrain 199. As the turret indexes, the trailing edge of cavity 198scrapes the face of electrode 182 as the plunger is pressed againstplate 63 by hydraulic pressure.

At the wash station XXXIX, an inlet 201) for wash water is provided inplate 63. Desirably this water is sprayed into the mold to not onlyclean it but also promote 17 cooling of the mold to offset moldtemperature build-up upon continuous operation of the apparatus.Similarly an outlet for water 201 is provided at the pre-stulf stationXL.

Distribution of hydraulic fluid pressure to acuzate plungers Referencewill now be had to the distribution and scheduling of the application ofhydraulic fluid to the turret plungers to effect their proper operationin conjunction with indexing movements of the turret. As heretoforementioned a passage 74 in the rear section of the turret extends throughmember '73 from the interior of each cylinder 72. These passagesterminate radially inwardly from the cylinders With which they cooperatein a series of ports spaced on the circumference of a circle having itscenter coincident with the axis of shaft 75. Back plate 67 stationarilymounted on support 69 cooperates with member 73 and functions as adistributor to direct hydraulic fluid to the appropriate cylinder 72,depending on the indexed position of the turret in relation to the frontplate es.

The face of plate 67 is provided with recesses disposed to cooperatewith the radially inner ends of passages 74 in accordance with theindexed position of the turret. The formation of the recesses in theface of plate 67 is illustrated on FIGURES 23 and 24. An inner circularrecess 21% and an outer circular recess 211 define therebetween anannular space in which a series of recesses of predetermined angularwidth are disposed. The circular recesses 21% and 211 are vented bypassages 212 and 213 respectively. These recesses and the ventingpassages therefrom serve to collect and conduct away any hydraulic fluidwhich may escape from the separate recesses disposed between recesses21%) and 211. The annular area intermediate the concentric circularrecesses 21th and 211 includes a recess 214 having a fluid line 215communicating therewith to conduct fluid into the recess. The plate 67is mounted on support 69 relative to plate 63 on support 63 so thatrecess 214 is disposed to apply fluid pressure therewithin through theproper passage 74 to cylinder 72 and plunger 95 disposed at the stuflingstation I. A recess 216 of substantial angular width and having a line17 for introduction of fluid into such recess is provided so as to applythe fluid pressure within recess 2% to all of the plungers disposed atthe cooking and holding stations II through XXXV.

A recess 2155 having a line 219 for conducting fluid thereinto isprovided spaced from but adjacent the end of recess 216, this recess 218being disposed to communicate fluid pressure therewithin to act on theplunger at the pre-eject station XXXVI. A recess 226 having a line 221communicating therewith is disposed next to but spaced from recess 218.Recess 2% is positioned to communicate pressure therewithin to act onthe plunger positioned at the ejection station XXXVII. A recess 222having a hydraulic fluid line 223 communicating therewith is positionedto apply the pressure therewithin to act on the plunger at the pre-washstation. A recess 224 having a fluid line 225 communicating therewith ispositioned to communicate the pressure therewithin to act on the plungerdisposed at the wash station XXXIX. A recess 226 having a fluid line 227communicating therewith is positioned to communicate the pressuretherewithin to act on the plunger disposed at the pre-stuff station XL.

The application of appropriate hydraulic fluid pressures to the recessesin plate 67 is illustrated in the hydraulic circuit diagram of FIGURE26. Thus, FIGURE 26 illustrates the cooperation of the hydraulic fluidscheduling valve 139 and the cook cycle initiating switch mechanism 131which are driven by motor 127 in the manner as discussed hereinabovewith respect to FIG- URE 7. FIGURE 27 graphically illustrates therelationship of the hydraulic pressures as applied at the 18 variousstations and the indexing of the turret relative to these stations.

In FIGURE 27 the degree designations may be taken as having reference tothe angular rotation of indexing wheel 117 and scheduling valve 13%. Forpurposes of illustration the zero degree point on FIGURE 27 has beenarbitrarily selected as the position of indexing wheel 117 and theindexing cam 118 thereon relative to rollers 116 on disc at the pointwhere the indexing cam 118 will initiate indexing movement of disc 115on continued rotation of indexing wheel 117. It will thus be noted thatthe indexing movement of the turret occurs at 45 angular rotation of theindexing wheel from the 0 position with the turret remaining stationaryor dwelling at the indexed position for the remaining 315 of rotation ofthe indexing wheel. Merely by way of example, on FIGURE 27 the speed ofoperation of the indexing drive means has been illustrated as resultingin two seconds elapsing between the initiation of index movement fromone station to the time of initiation ofindex movement from the nextstation. The actual indexing movement occurs in 0.25 second with a dwellof 1.75 seconds. Motion of the turret with indexing occurring in thefirst 45 of rotation of the indexing wheel and the turret remainingstationary for the dwell period is illustrated at the top of FIGURE 7.

Before discussing the hydraulic control circuitry of FIGUR 26, it may bewell to refer to the pressures acting on the turret plungers at thevarious turret stations as illustrated in FIGURE 27 and taken inconjunction with FZGURES 8 through 17. In automatically carrying out thevarious operations for the plungers, four separate hydraulic pressuresare employed along with tank pressure which normally may be consideredas equal to atmospheric pressure. This latter pressure is the pressureexistent in the hydraulic fluid supply tank. The four pressures havebeen denoted on FIGURE 27 as P P P and P with P being the highestpressure and the other pressures being of progressively lessermagnitude, with R; the lowest.

Referring to FIGURE 27 and the pressures applied to the plunger at eachturret station, it will be seen that as the turret moves during indexfrom the pre-stufif station XL where the plunger is exposed to pressureP at mid-index the highest pressure P is applied to the plunger.Application of this pressure is continued until the turret is fullyindexed to align the mold with the stufiing nozzle 61 at stuffingstation I. The application of this high pressure P is important in thatit insures that the piston 96 within the mold is held firmly againstfront plate 63 preventing admission of the emulsion until the mold 65 isfully aligned to be concentric with the outlet of emulsion nozzle 61. Inthe absence of application of this high holding pressure P seepage ofemulsion E into the mold will occur upon initial communication of themold with the stufiing nozzle. It has been found that this results inWire drawing of the emulsion causing excess mechanical working of theemulsion and precludes proper introduction of the emulsion into themold. Under such conditions, the end product is poorly formed and tendsto separate, giving an unsatisfactory product.

Once the turret is fully indexed to align the mold with the stuffingnozzle at stuffing station I, the high pressure P is relieved to tankpressure or atmospheric pressure for 6 rotation of the indexing Wheeland hydraulic scheduling valve. Thereafter relatively low pressure P isapplied to the plunger at the stuffing station whereupon the emulsionunder pressure will enter the mold retracting the plunger until stoppedby disc stop Mil.

Pressure P may be in the order of 5 to 50 psi. which serves to back upor offer resistance to introduction of the emulsion E into the moldunder the stuffing pressure, which is in the order of 120 psi. or more.This back up pressure P insures proper distribution of the emulsionfibers as desired in the end product, with the major porenemas tion ofthese fibers disposed transversely to the longitudinal axis of theproduct and a layer of fibers adjacent the surface of the productgenerally aligned to be parallel with the axis of the product. Withregard to the desired manner of introduction of emulsion into the moldto produce a good product, the size of the stufiing nozzle outlet say inthe order of three-eighths of an inch relative to the interior diameterof the mold say in the order of seven-eighths of an inch is ofparticular importance as has been previously pointed out.

Relatively low pressure P is maintained against the plunger at thestufling station I and until mid-index of the mold from the stuflingstation to the cooking station II. At mid-index the pressure applied tothe plunger is increased to pressure P with this pressure also actingthrough port 188 against electrode 185 mounted in front plate 63.Pressure P should be at least 50 psi. with 100 p.s.i. or more beingpreferred to maintain the emulsion under substantial pressure while theemulsion in the mold is disposed at the cooking and holding stations 11through XXXV.

As shown in FIGURE 27, the pressure F is maintained continuously throughthe cooking and holding stations.

As the turret is indexed from the last holding station XXXV to pro-ejectstation XXXVI, the pressure P is relieved to tank or atmosphericpressure. Tank pressure is maintained on the plunger during full indexto the ejection station XXXVII to insure that as the product within themold is moved into alignment with the ejection port 175, it will not beprematurely expelled so as to destroy the configuration of the productby its being driven against the edge of ejection port 175 on front plate63. At 51 rotation of the indexing Wheel and the hydraulic schedulingvalve, pressure P is applied against the plunger at the ejection stationto drive the plunger forward and thereby eject the product from the moldthrough ejection port 175. At 240 rotation of the indexing wheel andscheduling valve the pressure P is relieved to tank pressure.

At this point reference may be made to the operation of the abutmentstop lot) which resets the plunger at the ejection station to enable theturret to index. Referring to FIGURE 6, the application of fluidpressure through line 168, with line 167 relieved to tank or atmosphericpressure acts to extend abutment stop 16% forwardly. Similarly,application of pressure to line 167 with line 168 relieved to tankpressure acts to retract or reset abutment stop 160. As shown in FIGURE27 pressure P is ap plied to extend abutment stop for the first 240 ofrotation of the indexing wheel and scheduling valve. At this time tankpres-sure exists in line 167. Between 240 and 300 rotation of theindexing wheel the reset cylinder 165 has tank pressure applied throughline 168 and pressure P applied to line 167. Thereupon the abutment stop16% is retracted to reset the plunger by engagement with plunger flange98 drawing the plunger back into the mold 165 to the position as shownin FIGURE 14.

As the turret indexes from the ejection station XXXVII to the pro-washstation XXXVHI, pressure P is applied to the plunger to urge itforwardly against plate 63, ex-

pelling any trapped air through passage 1%. Pressure P exists on theplunger until mid-index from the pre-wash station to the washing stationXXXIX. During this indexing the face of the plunger electrode 1&2 iscleansed in the manner as heretofore described with respect to F1"- URE17.

At the washing station XXXIX the plunger is relieved to tank pressure sothat water introduced under pressure through port 200 may fill the mold65, forcing the plunger rearwardly until plunger flange 98 engagesflange stop 180. As the turret indexes from the washing station XXXIX tothe pre-stuif station XL, pressure P is reapplied against the plunger toforce the wash water from the mold through port 201. Thereupon the moldis con- 2h ditioncd for indexing to the stuffing station and thepressure cycle as described is repeated.

It will, of course, be understood that each mold passes in successionthrough the various stations enumerated. With forty molds in the turret,at each index position, a mold is disposed at each of the fortystations. Thus, for example, while one mold is at the stuffing stationreceiving a charge of emulsion, the mold ahead of it is disposed at thecooking station where the emulsion charge is being cooked, and the moldbehind it is at the pre-stutf station where the wash water is beingdischarged therefrom. The apparatus thus provides automatic continuousproduction of products commencing from the meat in water emulsion.

Hydraulic fluid control circuit Reference will now be had to thehydraulic circuit diagram shown in FIGURE 26. A suitable tank 2% isprovided to contain a supply of hydraulic fluid F. A hydraulic fluidpump 241 having a strainer intake 242 is mounted within the tank to bedriven by a pump motor 243. The output of this pump is conducted throughline 244 to provide pressurized hydraulic fluid to operate the hydraulicmotor 39 which in turn drives the emulsion screw pump ill and positivedisplacement emulsion pump 13 as shown on FIGURE 3. The hydraulic pump241 also supplies fluid to pressure regulators to provide the variouspressures called for in automatic operation of the apparatus.

An adjustable pressure bypass 245 is connected to relieve hydraulicfluid pressure from pump 241. This pressure bypass may be adjusted asdesired to alter the maximum operating pressure supplied in line 244.Hydraulic fluid is conducted through flow rate controller 25%) to theinlet line 55 for hydraulic motor 3%. By adjustment of the flow ratecontroller 256, the speed of hydraulic motor 3% may be varied since themotor speed is essentially proportional to the rate of flow of hydraulicfluid therethrough. I

An adjustable pressure bypass valve 255 is connected in parallel withhydraulic motor 30. This valve may be set to determine the stall pointpressure for motor Stl. In other words, by adjustment of valve 255 themaximum pressure at which motor as will be stalled or rotation stoppedcan be set since pressure buildup above the setting of valve 255 willbypass through valve 255 to outlet line 56. By this means the maximumpressure for the emulsion may be readily adjusted since emulsionpressure represents the load on pumps ill and 13, and this load isrelated to the pressure drop across motor 39 required to operate themotor to give a particular emulsion output pressure.

A back pressure relief valve 26% is mounted in line 56 between motor 36)and tank 24%) to determine the relief pressure against which motor 39operates. This valve 26% may be adjusted to raise or lower the pressurein line 56. Drain line 57 as shown in FIGURE 3 and mentioned heretoforein connection with FIGURES 3 and 4 extends from motor 3% to communicatewith the tank 240.

It will be readily appreciated from the above described structure thatthe hydraulic fluid motor 3% which drives the emulsion screw pump 11 andpositive displacement pump 13 is connected to be effectively controlledso that the rate of feed of emulsion may be adjusted by setting flowrate controller 250, and the maximum emulsion pressure varied by settingvalve 255 which determines the pressure drop at which thehydraulic'motor stalls.

Hydraulic fluid in line 244 is supplied to a pressure regulator 265 toprovide in line 266 a control pressure P Hydraulic fluid is conducted toa pressure regulator 276 with the outlet pressure from such regulator inline 271 providing pressure P A regulator 275 provides in line 276control pressure P The fourth and lowest pressure P is provided byrestricter valve 28% having its inlet connected to line 2'76 and itsoutlet connected to line 281.

eated on FIGURE 27 by the following operation. rotor 285 continues torotate the groove 298 in segment 21 A spring biased relief valve 282 isprovided in line 221 to relieve hydraulic fluid pressure to tank 244).Thus pressure P., is provided in line 281.

Reference has heretofore been made to the hydraulic fluid schedulingvalve 130 and the cook cycle initiating switch mechanism 131. As shownin FIGURE 7, these devices are mounted within housing 135, supported onshaft 133 and driven through gear 132 by gear 121. Gear 121 is connectedby shaft 120 to drive indexing wheel 117. The ratio between gears 121and 132 is such that for each revolution of indexing wheel 117 valve 130will also go through a full revolution. Thus, for each index and dwellin turret movement, a full revolution of the scheduling valve 130occurs.

A schematic showing of the structure of valve 130 is shown on FIGURE 26.The nine hydraulic control segments of the valve are shown separated tofacilitate description of their functions. It will be understood that inthe actual valve the segments are interconnected to rotate in unisonwith shaft 133. For purposes of description, the various segments willbe identified by letters a through 1.

The valve 130 includes a core 285 which extends longitudinally of thevalve and rotates relative to the valve casing 286. The core 285 hasfour longitudinal passages 287, 288, 239 and 29th. Passage 287 insegment a has a radial opening which communicates with an annular groove291 surrounding this segment, this groove communicating through line 292with hydraulic fluid tank 24-0. Passage 288 in segment b has a radialopening which communicates with an annular groove surrounding thissegment, such groove communicating with pressure P.;, in line 231.Passage 289 has a radial opening in segment communicating with anannular groove 295, which groove has applied thereto pressure P fromline 271. Passage 2% has a radial opening in valve segment d whichcommunicates with an annular groove 2% surrounding this segment, whichgroove has pressure P applied thereto through line 266.

Referring for a moment to the right hand portion of FIGURE 26, the backplate 67 and the fluid distributing recesses therein are shown.Reference numerals as heretofore described in connection with back plate67 and discussion of FIGURES 23 and 24- have been applied to theillustration of the back plate on FIGURE 26.

Valve segment e includes a radial opening from passage 288 which admitspressure P to a groove 2%. Groove 298 extends through a substantialportion of the circumference of the rotor portion within this segmentbut is interrupted by lands disposed on opposite sides of a radialopening 299. As the rotor 285 of valve 13% rotates in timed relationwith indexing wheel 117 the radial opening 299 in segment e moves intocommunication with line 297, thereupon applying pressure P to line 297and thence through a non-stuif valve 3% to line 215. This timedoperation applies the pressure P to hold the plunger for the moldapproaching alignment with the stufiing nozzle.

The pressure P is relieved to tank pressures as indie is again broughtin communication with line 297. At this time pressure P would again beapplied, except that pressure P is momentarily placed in communicationwith tank pressure by the operation of valve segment 1. The

rotor portion in this segment has a radial opening 3% extending frompassage 288. When groove 298 in segment e recommunicates with line 297as rotor 285 rotates, the opening N1 in segment moves into communicationwith line 292, which latter line is connected to tank 240. Thus, thepressure P in passage 2&8 is bled olf to tank resulting in tank pressurebeing applied through groove 2% in valve segment e, line 297, valve 300and line 215.

ment 1 passes out of communication with line 292 and thereupon pressureP is again butilt up in passage 283 through line 281 so that pressure P;will be applied to the plunger at the stuffing station until rotation ofrotor 2&5 again brings the opening 299 in valve segment e intocommunication with line 297.

As the turret rotates carrying the molds through the cooking and holdingstations the pressure P is continuously applied as heretofore describedin connection with FIGURE 27. As shown in FIGURE 26, recess 216 in backplate 67 communicates the pressure in line 217 to the plunger-s at thesestations, with line 217 being connected to pressure P through line 276.

At the pre-eject station, tank pressure is applied. Thus line 219 isconnected through line 365 to communicate with tank 24%.

At the ejection station, tank pressure is applied except for the periodbetween 51 and 240 of rotation of the indexing wheel and schedulingvalve, during which period pressure P is applied. In the position ofvalve 139 shown in FIGURE 26, tank pressure is applied to line 221through valve segment g. The rotor portion in this valve segment has twogrooves 3th: and 3&7 separated by lands. Groove 3% communicates withtank pressure through a radial opening from passage 237. Groove 307communicates with pressure P through a radial opening from passage 289.It will be seen that as rotor 235 rotates, line 221, which, as shown, iscommunicating with tank pressure through groove 3%, moves intocommunication with groove 3il7 so that pressure P is applied for theappropriate period between 51 and 240 rotation of the indexing wheel andscheduling valve.

In conjunction with the application of pressure P at the ejectionstation, which pressure acts to extend the plunger to eject the productthrough the ejection port 175, the reset abutment stop is operated toreset the plunger so that the turret will not be obstructed in its nextindexing movement. The control of hydraulic actuator 165 for reset ofabutment stop run is elfected by valve segments h and i of valve 136.The portion of rotor 235 in each of these segments has a pair of grooveswhich are separated by lands, with one groove communicating with tankpressure through passage 287, and the other groove communicating withpressure P in passage 289. The respective grooves are related in the twosegments h and i such that as the rotor rotates, pressure P will beapplied through line 163 to extend abutment stop 160 while line 167communicates with tank. Between 240 and 300 the pressure relationshipwill be reversed and line 167 will have pressure P applied thereto toretract abutment stop 16d and thereby reset stop 16% and the plungerwhile line 168 will communicate with tank pressure.

At the pre-wash station pressure P is applied. The application of thispressure from line 276 through a flow rate controller 315 to line 223 isshown on FIGURE 26. The flow rate controller 315 precludes rapidadmission of fluid to the plunger which might slam the plunger forwardlyagainst plate 63 from its position shown in FIGURE 14 and thereby damagethe electrode or other parts.

At the wash station the plunger is exposed to tank pressure. Thus, asshown in FIGURE 26, line 225 communicates through line 305 with tank240. This permits water to be introduced to flush the mold by retractingthe plunger until its flange 93 engages stop 18%.

At the pre-stuff station pressure P is applied to expel the wash waterwhich was introduced at the wash station. As shown in FIGURE 26, line 27communicates through flow rate controller 315 with pressure P in line1275. Again controller 315 serves to avoid excessively rapid expellingof the wash water and movement of the plunger into engagement with plate63 at a rate which might cause damage to the parts.

Discontinuing stufling operation in stopping machine Reference hasheretofore been made to the non-stuif

1. A METHOD OF PRODUCING COOKED SAUSAGE PRODUCTS COMPRISING THE STEPS OFFEEDING A PREDETERMINED CHARGE OF COMMUNITED MEAT IN WATER EMULSION INTOA MOLD, APPLYING ELECTRIC CURRENT TO FLOW THROUGH THE EMULSION CHARGEFOR A PERIOD NOT GREATER THAN 1/2 SECOND TO IMPART THE TOTAL HEAT INPUTREQUIRED TO COOK THE EMULSION BY QUICKLY AND UNIFORMLY HEATING THEEMULSION CHARGE WHILE RETAINED WITHIN THE MOLD UNDER A PRESSURE OF ATLEAST 50 P.S.I. TO A TEMPERATURE IN THE RANGE OF 150*F. TO 200*F.,RETAINING THE CHARGE IN THE MOLD FOR A PERIOD OF AT LEAST 10 SECONDSUNDER A PRESSURE OF AT LEAST 50 P.S.I. UNTIL AN EQUILIBRIUM TEMPERATUREAND PERMANENT FORM ARE